Tag Archives: Sacral Chakra Food

Vegan muffins + Pancakes

Italian Vegan Way of Life



Hello everyone!

Yesterday I made these muffins. They are gluten-free, sugar-free, egg-free and dairy-free, therefore Muffins-free. 😀

No, I am joking! Actually they are very, very nice.  I used agave syrup to substitute the sugar and I added some pieces of apple and banana in the dough. With the leftover dough I also made some delicious pancakes. I hope you like it


350 gr gluten free flour (mine is a mix of rice flour, potato starch, tapioca starch, maize flour an buckwheat flour. I buy it at Asda)

90 gr corn oil

about 250 ml water

agave syrup to taste (about 6-7 tbsp) or sugar (150 gr)

1 banana

3 apples

2 tbsp of baking powder

1 lemon zest


  1. Sift the flour in a bowl and add the oil and the lemon zest.
  2. Pour the water little by little,whisking with an electric whisk, until the dough is smooth and…

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Drinking Vegan Apple Pie

Apple Pie SmoothieApple Pie Smoothie
By Stephanie Eusebi, 2014

I’ve been having Apple Pie cravings for a while now but haven’t made one for two reasons:
1.  I would probably eat the whole pie in one sitting (No joke!).
2.  I only have 5 minutes before I have to run out the door!


1 apple
½ banana Continue reading

Sharing Vegan or Vegetarian Spaghetti

Spicy, Lemony Spaghetti With Roasted Garlic AsparagusSpicy, Lemony Spaghetti With Roasted Garlic Asparagus
By Thisgirlsgottaeat, January 31, 2014

Get dinner on the table fast with this simple, fresh pasta dish. This spaghetti is bright and lemony, with a nice kick of heat. Serve it as a side along with a protein, or as a main dish like I have here with roasted asparagus. Delicious with a crisp white wine!

The following serves 4: Continue reading

Spinach Sautéed with Mushrooms and Green Onions

The Mountain Kitchen


As promised, here is the spinach recipe I paired with the Oven Baked Fried Chicken and mashed potatoes.


  • 8 cups fresh spinach
  • 8 -ounce baby bella mushrooms, sliced
  • 2 large green onions
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • kosher salt & pepper



Wash the spinach very well. Rinse it again, and drain it. You want your spinach as dry as you can get it. I used my salad spinner (Click HERE for Salad Spinner Kitchen Tips) to dry my spinach.

chopping-off-stemsPick it over, discarding any tough stems and yellowed or slimy leaves. 


Clean the mushrooms, and slice them. Save the white bulbs from the onions for something else; chop the greens finely.

Olive Oil and Butter

Heat the butter and oil in a large skillet until it begins to foam.


Sauté the mushrooms until lightly browned on both sides.


Add the green onions, and sauté until they are limp. Season with…

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Daily Bread – Semolina Loaf

Semolina bread

Semolina Sandwich Loaf Recipe!
By Pepper Bento, Jan. 2 2014

I have never liked semolina. That coarse, sandy coating that encases an otherwise delicious English muffin? No thank you!

For me it was mainly the texture since sandy isn’t my number 1 texture of choice, so when I saw some Continue reading

Sacral Chakra Food – Vegan Sushi

Vegan SushiSushi
by veganmeat.com

Like many people (okay, mostly guys) I had avoided sushi for twenty nine years. I knew that Deinse said she liked sushi and they threw me. How could a Vegan eat, much less [enjoy], sushi? Well I was feeling adventurous and wanted to do something special for Denise and told her that we would go out for sushi (but only if she wanted to, we didn’t have to if she wasn’t in the mood…). She was up to it but assured me that the sushi place had stuff on the menu that wasn’t sushi. Maybe it was my sense of adventure or maybe I just didn’t want to wuss out but I decided right then and there that by god I was gonna eat me some sushi. I was further emboldened by that fact that the crab in some of the rolls was actually the fake crab meat so it was not raw. To trim a long story down a bit, I ate sushi, I liked it.

Now there is a negative about sushi (I know, only one?) and that is the cost. For us at least, going out Continue reading

merguez sausage

This looked so good, that I knew I had to reblog this. Vegan Sausage.


Makes 4 sausages
Prep time: 50 minutes

Merguez sausages

A combination of two brilliant people’s ideas, neither of them my own.  Homage to Isa Chandra Moskowitz and Hugh Fearnley Whittingstall.

This vegan merguez-style sausage is so damn tasty and can be eaten in any of a million ways.  Yummy straight from the steamer, even better sliced into chunks and fried.

Merguez sausages end view

Spice mix (adapted from River Cottage Veg Every Day):
Cumin seeds, 1/2 tsp
Fennel seeds, 1/2 tsp
Coriander seeds, 1/2 tsp
Caraway seeds, 1/2 tsp
Black peppercorns, 1/4 tsp
Chili powder, 1/8 tsp
Smoked paprika, 1/2 tsp

Sausages (adapted from Post Punk Kitchen):
Chickpeas, 1/2 cup
Vital wheat gluten, 1 1/4 cups
Nutritional yeast, 1/4 cup
Cold vegetable stock, 1 cup
Sun dried tomato paste, 1 tbsp
Soy sauce, 2 tbsp
Olive oil, 2 tbsp
Harissa paste, 1 tbsp
Garlic, one clove, crushed
Fresh rosemary, one sprig, leaves picked and…

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